Spicy Szechuan Eggplant Stir-Fry - Authentic Chinese Recipe

Eggplant, also known as aubergine, is the unsung hero of many vegetarian dishes. It’s incredibly versatile and absorbs flavors like a sponge. Today, we'll be exploring a dish that will make any vegetarian food enthusiast or Chinese cuisine lover's taste buds dance—Spicy Szechuan Eggplant Stir-Fry.

Ingredients You’ll Need

Before we get cooking, let’s make sure you have all the ingredients:

• 2 large eggplants
• 1 red bell pepper
• 3 cloves garlic
• 1-inch piece of ginger
• 2 green onions
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon Szechuan peppercorns
• 1 tablespoon chili paste (adjust to taste)
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 2 tablespoons vegetable oil (for frying)
• Fresh cilantro (optional, for garnish)

Why These Ingredients?

Each ingredient is essential for capturing the authentic flavor of Szechuan cuisine. The Szechuan peppercorns add a unique, mouth-numbing sensation that pairs perfectly with the heat from the chili paste. Soy sauce and rice vinegar balance the dish with their umami and tangy notes.

Step-by-Step Instructions

Step 1: Prepping the Eggplant

1. Wash and cut the eggplants into bite-sized pieces.
2. Salt the eggplants generously and place them in a colander to drain for about 20 minutes. This helps remove excess moisture and ensures a better texture.

Step 2: Preparing the Ingredients

1. Slice the red bell pepper into thin strips.
2. Mince the garlic and ginger.
3. Chop the green onions and separate the white and green parts.

Step 3: Cooking the Eggplant

1. Rinse the salted eggplant under cold water and pat dry with paper towels.
2. Heat vegetable oil in a large wok or skillet over medium-high heat.
3. Add the eggplant pieces and stir-fry until they are golden brown and tender. Remove from the wok and set aside.

Step 4: Making the Sauce

1. In the same wok, add a bit more oil if needed and toast the Szechuan peppercorns until fragrant.
2. Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 1 minute until aromatic.
3. Mix in the red bell pepper strips and cook until they start to soften.

Step 5: Combining Everything

1. Return the eggplant to the wok and mix well with the other vegetables.
2. In a small bowl, mix the soy sauce, rice vinegar, chili paste, cornstarch, sugar, and a few tablespoons of water.
3. Pour the sauce mixture over the vegetables and stir to coat evenly. Cook for another 2-3 minutes until the sauce thickens and everything is well combined.

Serving Suggestions and Customization Tips

• Serve hot with steamed rice or noodles.
• Garnish with chopped green onion tops and fresh cilantro for a burst of color and flavor.
• Adjust the spiciness by adding more or less chili paste based on your preference.
• Add protein like tofu or tempeh for a more filling meal.

Closing Remarks

We hope you enjoy making and savoring this Spicy Szechuan Eggplant Stir-Fry as much as we do. Don’t forget to experiment with the ingredients to make it your own. We’d love to hear about your cooking adventures—share your experience and feedback with us in the comments or on social media!

Happy Cooking!